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Recipes
Preserved Peaches
By NiteSki
Recipe from the Tasting Table Test Kitchen
- Pick peaches that are fragrant and feel semifirm to the touch.
- Ripe peaches need to blanch for only 30 seconds, while less ripe fruit can take up to two minutes.
- 3 pounds peaches
- 4 cups water
- 1 cup sugar
- 4 lemon thyme sprigs, divided
- Two 2-inch strips orange peel, removed using a vegetable peeler, divided
Almost White Castle Hamburgers
By NiteSki
Preheat oven to 400°F. Hamburgers: Mix first 6 ingredients and press into an ungreased 10 by 15 inch jelly roll ...
- 1 1⁄2 lbs ground chuck
- 1 (4 tablespoon) envelope onion soup mix
- 1 egg
- 1 ⁄2 teaspoon pepper
- 2 tablespoons water
- 1 ⁄3 cup breadcrumbs
- 24 small square dinner rolls
- American cheese (optional)
- pickle (optional)
- 1 ⁄2 cup mustard
- 1 ⁄2 cup ketchup
Slow-Cooker Beer Brats
By NiteSki
...In 10-inch nonstick skillet, cook bratwurst over medium-high heat, turning frequently, just until outsides are ...
- 10 fresh bratwurst
- 2 sweet onions, sliced
- 3 or 4 cloves garlic, finely chopped
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 bottles (12 oz each) beer
- Sauerkraut and mustard, if desired
TGI Friday's One Hour in the Candy Store
By NiteSki
Blend until smooth
- Note - It is best to use the brand name liqueurs that are suggested.
- 3 Oreo cookies
- 3/4 ounce Chambord
- 3/4 ounce Creme de Noya
- 3/4 ounce Amaretto
- 6 stemmed maraschino cherries
- 2 scoops vanilla ice cream
- 1/2 scoop crushed ice
Malaysia Grilled Flank Steak
By NiteSki
. If you love beef, I am sure you know that Wagyu beef is prized for its supreme tenderness, sublime flavor, and ma...
- 2 lbs flank steak, cut into four 8-oz piece
- Ponzu and Miso Butter Glaze
- Yields 3/4 cup
- 1 tablespoon Mizkan AJIPON® Ponzu
- 2 tablespoons MIZKAN HONTERI® Mirin Seasoning
- 3 tablespoons Shiro miso (white miso)
- 4 tablespoons or 1/2 stick butter, melted
- 2 tablespoons Japanese cooking sake
- 2 teaspoons sugar
- 1/8 teaspoon cayenne pepper
- 3 dashes black pepper
- Salad
- Fresh herb salad
- 3 tablespoons Mizkan AJIPON® Ponzu
12th Street Cantina Chipotle Maple Barbecue Sauce
By NiteSki
In skillet, heat oil; sauté onion and garlic 5 minutes
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 4 cloves garlic, peeled, minced
- 1 cup ancho chili puree
- 1 cup New Mexican chili puree
- 5 cups tomato puree
- 6 tablespoons pure maple syrup
- 2 tablespoons chipotle chili puree
- 3 tablespoons minced cilantro
- 1 teaspoon Mexican oregano
- 1 teaspoon salt or to taste
Spanish-Style Tortilla
By NiteSki
Heat 3 tablespoons oil over medium heat in an 8-inch skillet
- Olive oil
- 1 medium potato, peeled and cut into 1/2-inch cubes
- Salt and pepper to taste
- 4 eggs, lightly beaten
- Chopped parsley
Championship Pork Butt
By NiteSki
Ingredients 1 (6- to 8-lb
- 1 (6- to 8-lb.) bone-in pork shoulder roast (Boston butt)
- Pork Butt Injection Marinade
- Pork Butt Dry Rub
Creamy Watermelon Sherbert
By NiteSki
Soften gelatin in ½ cup of the watermelon puree
- 5 cups watermelon puree (about 1 large watermelon)
- 1 1/2 tablespoons unflavored gelatin
- 1 1/2 cups sugar
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups milk
- 1 1/2 teaspoons fresh lime juice
Easy Thai Chicken
By NiteSki
As a food blogger, there is always a ton of “work food” that needs to be consumed in a timely manner, especial...
- 2 tablespoons unsalted butter
- 8 bone-in, skin-on chicken thighs
- 1/4 cup peanuts, chopped
- 2 tablespoons chopped fresh cilantro leaves
- 1/2 cup sweet chili sauce
- 2 tablespoons reduced sodium soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon freshly grated ginger
- Juice of 1 lime
- 1 teaspoon Sriracha, or more, to taste